PHIRNI

Ingredients

• Milk: 1 litre
• Sugar: 1/2 cup
• Sweetened condensed milk: 1 can
• Green cardamoms: 4 crushed
• Kesar (saffron): a few strands
• Rice :4 tablespoon
• Pistachios: 10-15

Preparation

Soak the saffron in two tablespoons of lukewarm water.

Soak the pistachios in water for half and hour, peel and slice.

Grind the rice into a fine powder.

Method

In a thick bottomed pan boil the milk with cardamoms till it reduces to half of its original volume. Combine the sweetened condensed milk, saffron and sugar and simmer for ten to twelve minutes. Now add the rice powder very slowly, one tablespoon at a time stirring vigorously to avoid lumps. Keep adding the rice till you reach the desired consistency. You want a thick consistency, even spreadable but not a paste. Immediate transfer to serving bowls and let cool. Garnish with pistachios and refrigerate for three to four hours before serving. 


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GAJAR KA HALWA

  (Serves 5-6)

Ingredients

• Grated carrots: 4 cups, (takes about 8 to 10 carrots)
• Green cardamoms: 4-5
• Ghee/clarified butter: 2 teaspoons
• Milk: 2 cups
• Sugar: ¾ cup
• Sweetened condensed milk: ½ cup
• Milk powder: ½ cup
• Chopped almonds and raisins: ½ cup  

Method

Heat the ghee in a non-stick pan and add cardamoms, raisins and almonds. Sauté for about 30 seconds and add the grated carrots. Combine milk and cook for 15-20 minutes or until the milk has evaporated. Add sugar, condensed milk and milk powder, and cook for 4-5 minutes stirring continuously over medium high heat. Serve hot. 

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KESARI KALAKAND

Ingredients

• Milk: 2 litres (8 cups)
• Sugar: ½ cup sugar (or less if you prefer)
• Kesar (Saffron): a few strands
• Alum powder: ¼ teaspoon

Preparation

Soak the saffron in two tablespoons lukewarm milk for bout fifteen minutes.

Take an aluminium tray and grease it with cooking spray.

Method

In a thick bottomed pan boil the milk till it thickens and reduces to three fourth of its original volume. Pour in the saffron and stir. Add alum powder to the milk and keep stirring till it becomes granular. Go on cooking till all the moisture evaporates and it reduces to a lump. Add the sugar and mix well.  Reduce heat to medium and keep stirring till it thickens again. Pour the mix into the aluminium tray and smooth out the top. Refrigerate for a few hours. When properly set cut into squares and serve cold. 

CHOCOLATE CAKE WITH CREAM AND POACHED PEAR

Ingredients

• Chocolate cake: a slice
• Vanilla ice cream: 2 scoops, softened
• Pear: 1 cut into 8-10 slices
• Sugar: 2 tablespoons
• Cinnamon powder: ¼ teaspoon
• White wine (optional): ¼ cup

Method

Heat one cup of water in a pan and add the sugar and cinnamon powder. When it comes to a boil add the pear slices and wine. Cook covered over medium heat for four to five minutes. Discard the liquid and let the pear slices cool down.

Plating

Layer a serving plate with the vanilla ice cream. Then place the chocolate cake and top it up with the poached pears. Drizzle some chocolate syrup and serve.  

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